Very Easy Baked Manicotti with Sausage and Peas

Ingredients

Cooking vegetable oil to vaporize

Fondue Sauce:

3/4 cup milk

1/2 cup heavy cream

6 oz ( about 3 cups) grated Pecorino Romano

1/4 cup chopped fresh basil leaves

2 tablespoons olive oil, a little more to drizzle

1 pound sweet Italian sausage, without cover

1 large or 2 small shallots , finely chopped

2 cloves garlic, minced

1/4 teaspoon kosher salt , plus 1/ 2 teaspoon

Freshly ground black pepper 1/4 tsp 1/4 tsp

White wine 1/ 4 cup as Pinot Grigio

3/4 cup (4 oz) frozen small peas , thawed

1/2 cup whole milk ricotta

12 manicotti

1 (26 ounce) jar marinara sauce

Directions

Position a rack in center of oven . Preheat oven to 350 degrees F. Spray a glass baking dish 9 13 2 inch vegetable oil cooking spray. Set aside .

For the fondue sauce: In a heavy saucepan over medium heat, bring the milk and cream to a boil over medium heat. Reduce heat to low. Add Pecorino Romano and whisk until cheese is melted and sauce is smooth . Remove pan from heat and add basil. Set aside .

In a large skillet , heat 2 tablespoons olive oil over medium- high heat. Add sausage , onion , garlic , salt 1/4 teaspoon and 1/ 4 teaspoon pepper . Cook until sausage is cooked through and vegetables are softened , 8 to 10 minutes. With a wooden spoon , break sausage into 1/2-inch pieces . Increase heat to high. Add the wine and scrape the juices clinging to the bottom of the pan with a wooden spoon. Cook until the wine has evaporated , about 2 minutes . Remove pan from heat and let cool slightly. Add peas and 1 cup ricotta fondue sauce. Season with 1/ 2 teaspoon kosher salt 1/4 teaspoon pepper .

Bring a large pot of salted water to boil. Add pasta and cook until tender, 7-8 minutes. Drain and reserve .

Spread half of the marinara sauce on the bottom of a baking dish . With a small spoon , fill the manicotti stuffed with sausage and arrange in a single layer in the baking dish . Pour remaining marinara sauce over the stuffed shells . Pour fondue sauce stay on top and sprinkle with mozzarella cheese. Drizzle with olive oil and bake until bubbly and golden , 30 to 35 minutes.